sugar free Cheesecake
Who is a cheesecake fan? (*waves hands frantically in the air) I don’t think I have ever met a cheesecake I didn’t like…New York style cheesecake, fridge cheesecake, blueberry cheesecake…
What’s not to love? Silky, smooth filling on a crumbly shortcrust base. I’ve always loved making cheesecake. My cheesecake journey began with a simple no-bake cheesecake. It was always the easiest to make when we had guests over or to quickly whip together to take along to someone’s house.
My Cheesecake journey
Back when I could still eat gluten, I used to make cheesecake with crushed tennis biscuits and butter and only use 2 tubs of cream cheese, 1 tub of cream and 3 eggs, grated lemon peel and zest, vanilla and custard powder. Easy-peasy cheesecake. The top was always cracked but it never bothered me.
When I went off gluten, at first I switched up the base by using Glutagon’s maria biscuits and the filling stayed the same as it was already gluten free. I eventually switched to making my own shortbread cookie crumb as it was super easy and didn’t require having to drive to the shop if I didn’t have a box of maria biscuits on hand.
It was only a year ago that I tried a water bath cheesecake for the first time. I liked the almost-perfect look about it. No cracks and evenly risen.
This sugar free cheesecake is a simplified take on my first cheesecake. Instead of a shortcrust crumb, I use mix of nuts and seeds, dark chocolate and coconut flour as well as coconut oil. The chocolate crunchy base just seems to add something special to the cake. The filling is made with erythritol instead of refined sugar but just enough to add sweetness.
The recipe for my refined sugar free and grain free cheesecake is in my new recipe book. My recipe book is one I had printed myself and is not a published book. Maybe one day that will come! If you would like to order one, please do so on my order page.